Morgan McKinney
Beverage Program Director at Acre Restaurant- Claim this Profile
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Bio
Credentials
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WSET Level 1
Wine & Spirit Education TrustJun, 2021- Nov, 2024 -
Alcohol Server Permit
Tennessee Alcoholic Beverage CommissionAug, 2018- Nov, 2024
Experience
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Acre Restaurant
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United States
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Restaurants
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1 - 100 Employee
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Beverage Program Director
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Dec 2021 - Present
-Organizes a selection of high end spirits with a focus on American whiskey, Tequila, and Mezcal. -Cultivates a culture of craft cocktails that are based in handmade ingredients, small batched spirits, and locally sourced produce. -Works to create an environment that is rooted in hospitality, where guests can feel that they have a liaison between their comfort zone and something new. -Organizes a selection of high end spirits with a focus on American whiskey, Tequila, and Mezcal. -Cultivates a culture of craft cocktails that are based in handmade ingredients, small batched spirits, and locally sourced produce. -Works to create an environment that is rooted in hospitality, where guests can feel that they have a liaison between their comfort zone and something new.
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Owner
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Mar 2020 - Present
Best Shot Co. is a small business I created at the beginning of the COVID-19 pandemic with one intention in mind: continue educating guests about the joy of wine and cocktails in the new virtual world. -Offers a virtual cocktail experience for both public bi-weekly cocktail classes and private corporate events aimed at expanding knowledge of cocktail recipes and history in an enjoyable and safe environment. -Worked in partnership with brands such as B.R. Distilling and Jägermeister to create cocktail classes centering high quality products and techniques that can be easily replicated at home. -Curates all the content for a free weekly online newsletter featuring educational materials about spirits, food recipes, non-alcoholic cocktails, wine, and local businesses. -Creates specialized menus and bar training for restaurants and bars who are looking for consultation to start their first cocktail program or revamp an existing list. -Manages projects for virtual corporate events to create exciting, informative, and professional happy hour events that are both appropriate for corporations and enjoyable for participants.
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Bari Ristorante E Enoteca
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United States
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Restaurants
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1 - 100 Employee
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Bartender
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Apr 2017 - May 2021
-Continued a tradition of excellence in the cocktail and wine programs by maintaining the current menu and creating new specialty cocktails that highlight traditional Italian ingredients. -Wrote training guides on spirits, Amari, and Limoncello for the purpose of educating staff and guests. -In partnership with the owner/chef, I established a highly successful Saturday brunch shift titled "Sabato Sociale" which focused on providing a uniquely European dining experience unlike any other in Memphis. -Curated the bi-monthly Sabato Sociale event, featuring a low alcohol content cocktail list built to pair with a rotating antipasto menu; this list was careful to utilize bottles such as Amari, vermouth, sherry, and brunch style items from the Puglia region of Italy.
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Dodici at Bari
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Memphis, Tennessee, United States
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Bartender/ Social Media
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Jul 2017 - Mar 2020
-Created specialty cocktail menus that incorporated both ingredients and pop culture into the overall atmosphere of the bar. This acted to build menus that were more approachable to a wide variety of guest backgrounds and tastes, as well as provide an intimate ambiance. -Coordinated a schedule of events throughout the year that included one-night pop-ups and holiday functions such as Tiki Dodici, the most profitable night of service to date, and the #NOBADDRINKS event. -Cultivated recipes for new infusions, bitters, liqueurs, and non-alcoholic ingredients made in-house to provide an upscale and unique drinking experience. -Wrote the full employment application for future team members and oversaw training for new employees. -Managed the social media Instagram account in order to track insights and provide more engagement between the company and guests. This included creating graphics and social media arrangements for annual events such as National Chartreuse Day, Negroni Week, and holidays. I also developed social media advertising for pop-up events such as Tiki Dodici, the most profitable night of Dodici service to date.
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Usa Karate and Krav Maga Centers
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Memphis, Tennessee, United States
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Instructor
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Apr 2017 - May 2019
-Trained a wide variety of children and adults alike in Shotokan Karate, Kali, and Krav Maga Self Defense. I was an integral part of the team focused on cultivating a rich curriculum that would inspire confidence and athleticism for children as young as four years old. -Assisted in managing junior team members by overseeing class instruction, writing lesson plans, and ensuring the safety of instructors and students during classes and large events. -Specialized in conflict resolution and deescalation techniques that can be applied to a wide variety of industries beyond martial arts.
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Ecco on Overton Park
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United States
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Restaurants
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1 - 100 Employee
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Head Bartender
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Apr 2016 - Apr 2017
-Creating the first cocktail program at Ecco on Overton Park which included both the introduction of craft cocktails and housemate ingredients to the menu. -Revamped the pricing structure of the existing liquor and cocktail menu to increase profits for both the company and front of house staff. I created the restaurant's signature cocktail, The Mondo, that is still served on the current menu. -Created a culture of high-end cocktail enjoyment that was previously lacking in the restaurant's structure. By establishing a strict procedure for creating specialty drinks and mixing classic cocktails, we were able to craft a product that was consistent and profitable. I also introduced a weekly cocktail special that has served as a template for the current cocktail program.
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Felicia Suzanne's Restaurant
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Memphis, Tennessee, United States
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Bartender
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Aug 2014 - May 2016
-Managed all bar and cocktail service for the two dining rooms, of roughly sixty seats, as well as flow service to the outside patio bar. I was also a flex position between bar management and service, providing fast cocktail ticket execution as well as full dining service. -Managed all bar and cocktail service for the two dining rooms, of roughly sixty seats, as well as flow service to the outside patio bar. I was also a flex position between bar management and service, providing fast cocktail ticket execution as well as full dining service.
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Education
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2013 - 2021
The University of Memphis
Creative Writing
Community
